One of the common practices of curry crab:
Practice:
1. First, prepare crab, onion, green pepper, red pepper, olive oil, yellow curry, garlic, red pepper, onion, coconut juice, salt, Chili oil and coriander.
2. Then wash the onion, onion, ginger and pepper and shred them, then scrub the crab and peel off the crab shell.
3. Remove the crab's gills and stomach, then cut into blocks, then pour the oil into the pot, add the onion, add the onion, ginger and garlic to burst into fragrance.
4. Add the cary and stir-fry until fragrant, then pour in the crab and continue to stir-fry, then pour in the coconut juice, pour in the clear water, add the salt, and cook for a quarter of an hour on high fire until it is thick.
5. Add green and red peppers, pour Chili oil, and finally sprinkle some coriander powder to serve.
Tips for curry crab's' practice:
1. Coconut juice is essential, so this curry crab will have a special flavor. If there is citronella, it is recommended to add some, which will be more authentic and delicious.
2. Because there are many bacteria and germs in crabs' gills, stomachs and internal organs, they must be removed, absolutely not eaten, and the torn crabs should not be eaten to avoid food poisoning.
Curry crab's home-cooked practice 2:
Raw materials:
Crab; Ginger; White sugar; Vinegar; Yellow rice wine;
Practice:
1, hairy crabs are brushed with a toothbrush;
2, add water to the steamer, put the ginger slices into the water, and then pour a small amount of yellow wine;
3. Put the tied live crabs in, cover them, and steam them with cold water and strong fire for 15—— 18 minutes (the steaming time depends on the size of the crabs);
4, ginger, onion mince, and add sugar and vinegar, that is, become ginger vinegar dipping juice (crab is cold, you must add ginger vinegar to eat);